This is a modified version of a recipe from the cookbook, Everyday Food. After making it many times, I kept changing it here and there. I like to think of this salad as a edible representation of the tasty transition from summer into fall. —VictoriousLIU
Bocconcini, cut into quarters
Medium to large, ripe peaches
Watercress, washed, trimmed and chopped once half-wise
Remove the pits from the peaches and cut them into equal slices, 8 per peach. Heat a pan to low heat and add the butter, then the peach slices. Be sure to minimize how many times the peaches are moved to avoid turning the them into mash. On the low heat, let the peaches cook for 3-4 minutes on each side. Sprinkle the dash of ground cinnamon. After flipping once, turn the heat to medium, so that each slice is browned on each side. Remove from pan and set aside.
Whisk the lemon juice, orange juice, olive oil and salt and pepper together briefly. Toss the dressing with the bocconcini, chopped watercress, arugula, and chopped endive. Carefully place the cooked peaches on top. Add more salt and freshly ground pepper to taste. Serve immediately.